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Ren SY, Ni HG. Biodeterioration of Microplastics by Bacteria Isolated from Mangrove Sediment. TOXICS 2023; 11:toxics11050432. [PMID: 37235247 DOI: 10.3390/toxics11050432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2023] [Revised: 04/18/2023] [Accepted: 04/28/2023] [Indexed: 05/28/2023]
Abstract
As a kind of ubiquitous emerging pollutant, microplastics (MPs) are persistent in the environment and have a large impact on the ecosystem. Fortunately, some microorganisms in the natural environment can degrade these persistent MPs without creating secondary pollution. In this study, 11 different MPs were selected as carbon sources to screen the microorganisms for degradable MPs and explore the possible mechanism of degradation. After repeated domestication, a relatively stable microbial community was obtained after approximately 30 days later. At this time, the biomass of the medium ranged from 88 to 699 mg/L. The growth of bacteria with different MPs ranged from 0.030 to 0.090 optical density (OD) 600 of the first generation to 0.009-0.081 OD 600 of the third generation. The weight loss method was used to determine the biodegradation ratios of different MPs. The mass losses of polyhydroxybutyrate (PHB), polyethylene (PE), and polyhydroxyalkanoate (PHA) were relatively large, at 13.4%, 13.0%, and 12.7%, respectively; these figures for polyvinyl chloride (PVC) and polystyrene (PS) were relatively slight, 8.90% and 9.10%, respectively. The degradation half-life (t1/2) of 11 kinds of MPs ranges from 67 to 116 days. Among the mixed strains, Pseudomonas sp., Pandoraea sp., and Dyella sp. grew well. The possible degradation mechanism is that such microbial aggregates can adhere to the surface of MPs and form complex biofilms, secrete extracellular and intracellular enzymes, etc., break the hydrolyzable chemical bonds or ends of molecular chains by attacking the plastic molecular chains, and produce monomers, dimers, and other oligomers, leading to the reduction of the molecular weight of the plastic itself.
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Affiliation(s)
- Shu-Yan Ren
- School of Urban Planning and Design, Peking University Shenzhen Graduate School, Shenzhen 518055, China
| | - Hong-Gang Ni
- School of Urban Planning and Design, Peking University Shenzhen Graduate School, Shenzhen 518055, China
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Huang QS, Yan ZF, Chen XQ, Du YY, Li J, Liu ZZ, Xia W, Chen S, Wu J. Accelerated biodegradation of polyethylene terephthalate by Thermobifida fusca cutinase mediated by Stenotrophomonas pavanii. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 808:152107. [PMID: 34864034 DOI: 10.1016/j.scitotenv.2021.152107] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 11/27/2021] [Accepted: 11/27/2021] [Indexed: 06/13/2023]
Abstract
Polyethylene terephthalate (PET) is a general plastic that produces a significant amount of waste due to its non-biodagradable properties. We obtained four bacteria (Stenotrophomonas pavanii JWG-G1, Comamonas thiooxydans CG-1, Comamonas koreensis CG-2 and Fulvimonas soli GM-1) that utilize PET as a sole carbon source through a novel stepwise screening and verification strategy. PET films pretreated with S. pavanii JWG-G1 exhibited weight loss of 91.4% following subsequent degradation by Thermobifida fusca cutinase (TfC). S. pavanii JWG-G1 was able to colonize the PET surface and maintain high cell viability (over 50%) in biofilm, accelerating PET degradation. Compared with PET films with no pretreatment, pretreatment with S. pavanii JWG-G1 caused the PET surface to be significantly rougher with greater hydrophilicity (contact angle of 86.3 ± 2° vs. 96.6 ± 2°), providing better opportunities for TfC to contact and act on PET. Our study indicates that S. pavanii JWG-G1 could be used as a novel pretreatment for efficiently accelerating PET biodegradation by TfC.
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Affiliation(s)
- Qing-Song Huang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China
| | - Zheng-Fei Yan
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China
| | - Xiao-Qian Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China
| | - Yan-Yi Du
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China
| | - Juan Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China
| | - Zhan-Zhi Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China
| | - Wei Xia
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China
| | - Sheng Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China
| | - Jing Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China; School of Biotechnology and Key Laboratory of Industrial Biotechnology Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, China.
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